Marion`s Butter – Sugar Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour
- 35 g yeast, fresh (or dry yeast)
- 200 ml milk, lukewarm
- 1 egg (s)
- 7 tablespoon sugar
- 120 g butter, soft
- 100 g almond (s), sliced or chopped
- 1 packet vanilla sugar
- 1 pinch (s) salt
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- First the flour is placed in a bowl. Crumble the fresh yeast in a hollow and add the lukewarm milk, the egg, 60 g soft butter, a pinch of salt and 4 tablespoons of sugar. All of this is processed into a smooth dough either with a mixing spoon, by hand, or a dough hook. Now cover with a lid or tea towel and let rise in a warm, draft-free place for about 30 minutes. After the dough has almost doubled, it is kneaded again briefly and then placed on a greased baking sheet (all at room temperature).
- The remaining 60 g butter is placed in pieces on appropriate hollows that you have previously made in the yeast dough with your fingers. Then spread the almonds on the dough and sprinkle with the remaining sugar that was mixed with the vanilla sugar.
- Bake in a preheated oven at 180 ° C to 190 ° C for about 10 minutes.
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